Friday, December 9, 2011
Snowball Gingerbread Cookies
Easy, fun, delicious tasting, a wonderful addition to my collection of annual Christmas cookies.
1 cup unsalted butter, softened (Remember Cabot's is my favorite)
1/2 cup confectioners' sugar
1/3 cup fine ground nuts (hazelnuts, almonds, or pecans)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground fresh nutmeg
1/8 teaspoon allspice
1/4 teaspoon salt
In a large electric mixer at high speed, beat the butter and 1/2 cup confectioners sugar until light and fluffy, about 5 minutes. Slowly beat in the flour, nuts, cinnamon, ginger, cloves, nutmeg, allspice, and salt until well combined. Wrap dough tightly in plastic wrap. Refrigerate for 1 hour or until firm. Or put in freezer for 30 minutes.
Preheat oven to 400 F. Line 2 baking sheets with parchment paper. Roll dough into 1-inch balls, and place on prepared baking sheets, spacing 2 inches apart. Bake for 8 to 12 minutes, or until cookies are light brown on the bottom. Transfer to a wire rack to cool completely.
Roll in confectioners sugar to coat.